When the restaurant first opened, I had an old Topolino, a blue Fiat 600, which I used to do the grocery shopping every Friday at the crack of dawn, visiting markets like 7 de Agosto and Corabastos.

Then I'd arrive at the restaurant in my battered old Topolino, packed to the roof with fresh vegetables and produce.

I'd hang plantains, onions, and garlic along the walls, creating colorful displays of fresh vegetables that would gradually come apart as the weekend went by. Once everything was in place, I'd rush over to my friend Maena's to pick up the desserts, including a delicious merengón, and then stop by the lovely lady from Antioquia who made my arepas.

The final trip was to buy the meat we'd be serving that weekend. And by the time all the shopping was done, it was already time to open the doors once again.